Pumpkin Buds are long, tender greenish-yellow hued buds which are picked when they tender for delicious Fritters or to dish out a simple vegetable side dish. In Konkani, this bud is known as Dudya Kaley/ Kalo. This easy to make dish requires little check cum preparation just to see if there are worms in the inner membranes of the bud. Wash the buds, make a small incision on one side of the bud and just poke through the inner membrane, weed out the outer strings of the bud and retain only the bud for edible needs. Still if you are sceptic, soak them in water with little salt for 15 minutes to expose and eliminate any suspects.
The buds taste amazing upon frying and make a delicious, crunchy snack. In US, some of my friends bought Squash Blossoms which taste and look very similar to Pumpkin Buds. I do not know if they are same or different. If anyone is aware, kindly enlighten. The taste upon frying is similar to the Pumpkin Buds Fritters.
The stem of the Buds (called as Dudya Dentu) can be used and added in coconut gravy based preparations like Koddel and Ambat as a complementary vegetable.
This is my 200th post.
Wow! I am elated and cannot help but smile when I look at my initial posts (need some terrible proof-reading), some evolved ones (sign of improvement) and some really great write-ups (I am improving, yay!). Thanks to all my blogger friends, family, friends, my husband who gets the daily edible dose of my blog and last but not the least my Mom for being the inspiration behind all what I do and say!Serves: 2-3 individuals
Preparation time: 15 minutes
Cooking time: 15 minutes
Ingredients:
Pumpkin Buds - 8-15 pieces
Salt - as per taste
Turmeric powder - 1/3 teaspoon
Oil - for frying
For Batter:
Rice (Sona Masori - Pre-soaked) - 1/2 Cup
Red Chillies (Byadgi) - 6-8
Asafoetida - Just a pinch
Water - For accomodating grinding consistency
Method:
Pre-soak washed rice in water for minimum 4 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water. This batter should be thick and sticky, so add no or less water.
Wash the buds, remove the strings which are on the sides of the bud, check for any suspects in the inner membranes of the flower. Apply salt and turmeric powder to pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fritters would burn) dip the pieces in batter and deep fry. Transfer to an absordent paper. Serve hot as a side dish.
Oil - for frying
For Batter:
Rice (Sona Masori - Pre-soaked) - 1/2 Cup
Red Chillies (Byadgi) - 6-8
Asafoetida - Just a pinch
Water - For accomodating grinding consistency
Method:
Pre-soak washed rice in water for minimum 4 hours. Grind it to a batter after draining water along with red chillies and asafoetida, salt and very less water. This batter should be thick and sticky, so add no or less water.
Wash the buds, remove the strings which are on the sides of the bud, check for any suspects in the inner membranes of the flower. Apply salt and turmeric powder to pieces and set aside for 1/2 hour. Heat oil in a deep dish pan. Once oil heats up (should not be smoking hot as fritters would burn) dip the pieces in batter and deep fry. Transfer to an absordent paper. Serve hot as a side dish.
Congrats on ur 200th post !!
ReplyDeletethe pumkin buds look tempting :)
I miss eating them here :(
@ Mayuri -
ReplyDeleteThanks a lot. I miss them eating here, you should be lucky to find them.
Ashwini..this is my mother's fave!Tks for this lovely pictures n post! Hv a nice weekend!
ReplyDelete@ Purnima -
ReplyDeleteThanks. My mother loves this dish too. I made this with Mom while at India,lucky me found the pictures as well. Pumpkin buds are a tasty delightful rare snack. :)